Usuba
Bruschetta with Mussels and Tomatoes
An Italian appetizer with crispy bread, creamy cheese, and seafood. The bread is toasted in a dry pan to be crispy on the outside and soft on the inside. The topping is added just before serving to prevent the bruschetta from becoming soggy. If ciabatta is not available, regular white bread will do, and feta cheese can be used instead of ricotta.
- Total
- 25 min
- Standard serving
- 142.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Slice the ciabatta or baguette into thin slices. Rub each slice with garlic, then fry in a dry pan until crispy.
- 2
Step 2
Cut the tomatoes into lengthwise slices. Slice the onion into rings. Finely chop the parsley. Drain the liquid from the cans of mussels.
- 3
Step 3
Mix ricotta with parsley. Spread the mixture on toasted bread. Top with a slice of tomato, a couple of onion rings, and a teaspoon of mussels.
- 4
Step 4
Serve the bruschetta as an appetizer.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
